Pesto: Combine all of the ingredients in a food processor and pulse until the basil is finely chopped and the mixture has emulsified. It should be smooth with small chunks. Keep cool until ready to serve.

To Assemble: Spread the pesto over the 4 naan flatbreads leaving about a ½” around the outside for a crust.

Evenly sprinkle on the cheese and evenly add on the chicken, sliced tomatoes, asparagus, peas and salt and pepper.

Transfer the flat breads to sheet trays lined with parchment paper and bake at 375° for 8 to 10 minutes or until the bread is crispy and the cheese has completely melted.